Cheesy Artichoke Garlic Loaf Recipe

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Cheesy Artichoke Garlic Loaf Recipe

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Even people who don't like artichokes will enjoy slices of this delicious crusty bread. The soft interior is rich with sour cream, three kinds of cheese and other goodies.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 loaf (20 inches) French bread, halved lengthwise
  • 1/2 cup butter
  • 6 garlic cloves, minced
  • 2 tablespoons sesame seeds
  • 1-1/2 cups (12 ounces) sour cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 2 teaspoons lemon-pepper seasoning
  • 2 cups (8 ounces) cubed Monterey Jack cheese
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 medium tomato, chopped
  • Additional parsley

Directions

Carefully hollow out top and bottom of bread, leaving 1/4-in. shells; set aside. Cut removed bread into small cubes.
In a skillet, melt butter. Add the bread cubes, garlic and sesame seeds; cook and stir until butter is absorbed. Remove from the heat.
In a bowl, combine sour cream, Parmesan, parsley, lemon-pepper, Monterey Jack cheese, artichokes, olives and bread mixture. Spoon into bread shells; sprinkle with cheddar cheese. Place on ungreased baking sheets.
Bake at 350° for 30 minutes or until heated through. Sprinkle with tomato and additional parsley. Refrigerate any leftovers. Yield: 10-12 servings.
Originally published as Cheesy Artichoke Garlic Loaf in Country Woman Christmas Annual 2000, p21

Nutritional Facts

1 each: 335 calories, 25g fat (15g saturated fat), 75mg cholesterol, 635mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 12g protein.

  • 1 loaf (20 inches) French bread, halved lengthwise
  • 1/2 cup butter
  • 6 garlic cloves, minced
  • 2 tablespoons sesame seeds
  • 1-1/2 cups (12 ounces) sour cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 2 teaspoons lemon-pepper seasoning
  • 2 cups (8 ounces) cubed Monterey Jack cheese
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 medium tomato, chopped
  • Additional parsley
  1. Carefully hollow out top and bottom of bread, leaving 1/4-in. shells; set aside. Cut removed bread into small cubes.
  2. In a skillet, melt butter. Add the bread cubes, garlic and sesame seeds; cook and stir until butter is absorbed. Remove from the heat.
  3. In a bowl, combine sour cream, Parmesan, parsley, lemon-pepper, Monterey Jack cheese, artichokes, olives and bread mixture. Spoon into bread shells; sprinkle with cheddar cheese. Place on ungreased baking sheets.
  4. Bake at 350° for 30 minutes or until heated through. Sprinkle with tomato and additional parsley. Refrigerate any leftovers. Yield: 10-12 servings.
Originally published as Cheesy Artichoke Garlic Loaf in Country Woman Christmas Annual 2000, p21

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